<![CDATA[ABSTRACT The aim of this research was to find the effect of the addition of asam sunti and ratio of arabic gum and gelatine to the quality of aceh’s curry powder. This research was done at Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e addition of sunti acid (D) : (5% ; 10% ; 15%) and ratio of arabic gum and gelatin (I) : (2%:0% ; 1,5%:0,5% ; 1%:1% ; 0,5%:1,5% ; 0%:2%). The parameters analyzed were water content, ash content, fiber content, total acid, value of pH, solubility, value of colour, total microbial, viscosity, the hedonic value of taste, flavor, and the score value of colour.The results showed that the addition of asam sunti had highly significant effect on water content, ash content, fiber content, total acid, value of pH, solubility, value of colour, total microbial, viscosity, the hedonic value of taste, and the score value of colour. But the addition of sunti acid had no significant effect on hedonic value of flavor. The ratio of arabic gum and galatine had highly significant effect on ash content, fiber content, solubility, value of colour, and viscosity. But the ratio of arabic acid and gelatine had no significant effect on water content, total acid, value of pH, total microbial, the hedonic value of taste, the hedonic value of flavor, and the score value of colour. The interaction between the two factors had highly significant effect on solubility and viscosity. But the interaction between the two factors had no significant effect on all parameters, except solubility and viscosity. The best quality of instant aceh’s curry powder was the addition of asam sunti of 10% and ratio of arabic gum and gelatine of 1%:1%. Keyword : Aceh’s Curry Powder, Arabic Gum, Asam Sunti, Gelatine. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan asam sunti dengan perbandingan jumlah gum arab dengan gelatin terhadap mutu bumbu gulai aceh instan. Penelitian ini dilakukan di Laboratorium teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap 2 faktor, yaitu penambahan asam sunti (D) (5%: 10%: 15%) dan perbandingan gum arab dengan gelatin (I) (2%:0%; 1,5%;0,5%; 1%;1%; 0,5%;1,5%; 0%;2%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar serat, total asam, nilai pH, daya larut, nilai indeks warna, total mikroba, viskositas, nilai hedonik rasa, nilai hedonik aroma, dan skor warna. Hasil penelitian menunjukkan bahwa Penambahan asam sunti memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total asam, nilai pH, daya larut, nilai indeks warna, total mikroba, viskositas, nilai hedonik rasa, dan skor warna. Namun, penambahan asam sunti memberikan pengaruh berbeda tidak nyata terhadap hedonik aroma. Perbandingan gum arab dengan gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat, daya larut, nilai indeks warna, dan viskositas. Namun perbandingan gum arab dengan gelatin memberikan pengaruh berbeda tidak nyata terhadap kadar air, total asam, nilai pH, total mikroba, nilai hedonik rasa, nilai hedonik aroma, dan nilai skor warna. Interaksi antara penambahan asam sunti dan perbandingan gum arab dan gelatin memberikan pengaruh berbeda sangat nyata terhadap daya larut dan kekentalan. Namun Interaksi antara penambahan asam sunti dan perbandingan gum arab dan gelatin memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar serat kasar, total asam, nilai pH, nilai indeks warna, total mikroba, nilai hedonik rasa, nilai hedonik aroma, dan nilai skor warna. Pembuatan bumbu gulai aceh instan yang bermutu baik disarankan menggunakan penambahan asam sunti sebesar 10% perbandingan gum arab dan gelatin sebesar 1,0% : 1,0%. Kata Kunci : Asam Sunti, Bumbu Gulai Aceh Instan, Gelatin, Gum Arab.]]>
